Altered from a recipe on Instructables.

Grate enough ginger to wet all of the sugar. about

for me. Finely grated in zester.
Makes a firm dry-ish ball of wet sugar.

Add about

if you have it.


Add enough

to cover the ginger and sugar, and slowly simmer for a syrup slightly thinner than simple syrup.

Bring water back to a simmer, stir, and allow to simmer gently for about 10 minutes, then remove from heat.

Add zest and juice from about

Let sit for a couple of minutes, then strain into a jar for storage in the refrigerator.

Serve with about 1.5-2 Tbsp syrup per glass of sparkling water.

I have done this once so far, but with 1 lemmon, 1 chili pequin, and about a dozen peppercorns. It was a bit hot, and low in lemmon, so I increased the lemmon above, and reduced the chili and peppercorns.